1/2 c. onion, chopped
3 tbsp. butter
2 c. carrots, thinly sliced
1 c. peeled apple, sliced
2 c. cooked fresh beets, diced
1/8 tsp. nutmeg
Dash of salt
Dash of pepper

In large skillet, saute onion in butter until tender. Add carrots and apples. Cover; cook over low heat until almost tender, about 10 to 15 minutes. Stir in beets, nutmeg, salt and pepper. Cook an additional 5 minutes or until thoroughly heated. 8 (1/2 cup) servings.

TIP: One 16 ounce can diced beets, drained, can be substituted for fresh beets.

Nutrition Information Per Serving: Serving Size: 1/2 cup. Calories: 80. Protein: 2 grams. carbohydrates: 8 grams. Fat: 4 grams. Sodium: 105 milligrams. Potassium: 270 milligrams.

Percent U.S. RDA Per Serving: Protein: 2%. Vitamin A: 70%. Vitamin C: 10%. Thiamine: 2%. Riboflavin:. Niacin:. Calcium: 4%. Iron: 2%. Contains less than 2% of the U.S. RDA of these nutrients.